Lesson plan

18:57

Lesson 1. Working With Sheet Cakes

Meet your instructor, Rachael Teufel, as she reviews the techniques that will be the basis for building your mini-cakes: leveling, torting, filling and using cutters to create your mini-tiers! Discover how you can work with the recipes and icings you already love and use tools you already own to create professional-looking cakes!

23:40

Lesson 2. Petits Fours

Master the traditional French confection, the petit four, as you learn how to get clean, straight edges using a cutter, ruler or even a template! Then Rachel shows you three different ways to enrobe your bite-sized cakes with different materials, ranging from traditional poured fondant to melted chocolate. Finish the lesson with advice on how to present and price your tiny treats.

25:57

Lesson 3. Single-Tier Mini-Cake

Crumb coating a 3-inch round cake is a lot harder than a traditional round tier! Luckily, Rachael is here to walk you through the process step by step, showing you the best way to secure your cake and get that smooth buttercream finish. Discover the versatility and ease of working with modeling chocolate and use everyday objects to create impressions and texture. Finally, wrap your mini-tier in modeling chocolate as you learn to get crisp edges, make clean cuts and hide the seams.

15:32

Lesson 4. Chocolate Transfer Sheets, Part One

Take your decorating to a new level as you discover how to add patterns to your tiers using chocolate transfer sheets! Rachael demonstrates how to transfer amazing designs from pre-made sheets onto a cake using poured chocolate before wrapping the design around a mini-cake tier.

18:19

Lesson 5. Chocolate Transfer Sheets, Part Two

Rachael walks you through three more techniques for using chocolate transfer sheets and heating them with household appliances. You’ll be sure to find the perfect method for you, whether you’re a professional or home-based decorator!

14:43

Lesson 6. Three-Tier Mini-Cake

Whatever occasion you’re decorating for, the three-tier mini-cake is sure to be a hit at weddings, showers and birthday parties. These come together quickly and make big statements in miniature! Learn how to cover individual tiers with fondant and when to dowel, in addition to discovering a variety of decorating possibilities. Finally, Rachael gives you guidance on what to charge for these tiny show-stoppers!

29:03

Lesson 7. No-Sculpt Mini-Purses

Finish your mini-cake adventure with Rachael’s adorable no-sculpt purse cakes! You won’t believe how easily they come together as you use one of the three templates included in your class materials to wrap and fold fondant around a piece of cake. Embellish your purses using any or all of the techniques you’ve learned in previous lessons!

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Lesson plan

18:57

Lesson 1. Working With Sheet Cakes

Meet your instructor, Rachael Teufel, as she reviews the techniques that will be the basis for building your mini-cakes: leveling, torting, filling and using cutters to create your mini-tiers! Discover how you can work with the recipes and icings you already love and use tools you already own to create professional-looking cakes!

23:40

Lesson 2. Petits Fours

Master the traditional French confection, the petit four, as you learn how to get clean, straight edges using a cutter, ruler or even a template! Then Rachel shows you three different ways to enrobe your bite-sized cakes with different materials, ranging from traditional poured fondant to melted chocolate. Finish the lesson with advice on how to present and price your tiny treats.

25:57

Lesson 3. Single-Tier Mini-Cake

Crumb coating a 3-inch round cake is a lot harder than a traditional round tier! Luckily, Rachael is here to walk you through the process step by step, showing you the best way to secure your cake and get that smooth buttercream finish. Discover the versatility and ease of working with modeling chocolate and use everyday objects to create impressions and texture. Finally, wrap your mini-tier in modeling chocolate as you learn to get crisp edges, make clean cuts and hide the seams.

15:32

Lesson 4. Chocolate Transfer Sheets, Part One

Take your decorating to a new level as you discover how to add patterns to your tiers using chocolate transfer sheets! Rachael demonstrates how to transfer amazing designs from pre-made sheets onto a cake using poured chocolate before wrapping the design around a mini-cake tier.

18:19

Lesson 5. Chocolate Transfer Sheets, Part Two

Rachael walks you through three more techniques for using chocolate transfer sheets and heating them with household appliances. You’ll be sure to find the perfect method for you, whether you’re a professional or home-based decorator!

14:43

Lesson 6. Three-Tier Mini-Cake

Whatever occasion you’re decorating for, the three-tier mini-cake is sure to be a hit at weddings, showers and birthday parties. These come together quickly and make big statements in miniature! Learn how to cover individual tiers with fondant and when to dowel, in addition to discovering a variety of decorating possibilities. Finally, Rachael gives you guidance on what to charge for these tiny show-stoppers!

29:03

Lesson 7. No-Sculpt Mini-Purses

Finish your mini-cake adventure with Rachael’s adorable no-sculpt purse cakes! You won’t believe how easily they come together as you use one of the three templates included in your class materials to wrap and fold fondant around a piece of cake. Embellish your purses using any or all of the techniques you’ve learned in previous lessons!

The instructor

Rachael Teufel, Instructor of Mini-Cakes, Many Occasions

While Rachael has always had artistic interests, her original career was in physical therapy. When she finally discovered cakes as a creative outlet, her passion only grew. In 2006, she started her own company, Intricate Icings Cake Design. Rachael's work is now nationally recognized in both the wedding industry and the cake decorating community. Her work can be seen on episodes of Food Network Challenge as well as in the pages of magazines such as Brides, Martha Stewart Weddings and The Knot. Rachael has been awarded several top honors including being named one of Martha Stewart Weddings' top pastry pros in the country.

Ratings & reviews

Class rating

(37 reviews)

Excellent

by bereta744276863 on February 24, 2015

Beautiful

Beautiful

Bravo!!!!

by Francisca Vásquez G on February 15, 2015

Once again, a wonderful class!!!! Thank you Rachael!

Once again, a wonderful class!!!! Thank you Rachael!

Fabulous Class...

by ranoum_j4798532 on February 14, 2015

I loved these kind of cakes, I'm planning to do them on my daughter's 7th birthday.. Thanx a lot

I loved these kind of cakes, I'm planning to do them on my daughter's 7th birthday.. Thanx a lot

Looking Forward To The Finished Product

by eshethomp6524058 on February 7, 2015

This is the very first class I have purchased through crafts and I must say after watching the first part I'm more excited than I was before. The instructor is easy to listen to and to follow. I've already learned various tips and fun facts I did not know. Definitely glad I took this class

This is the very first class I have purchased through crafts and I must say after watching the first part I'm more excited than I was before. The instructor is easy to listen to and to follow. I've already learned various tips and fun facts I did not know. Definitely glad I took this class